Crispy and golden egg rolls filled with warm, sweet peach cobbler filling, offering a fun, handheld twist on the classic dessert.

2 cups fresh or canned peaches, chopped

2 tbsp butter

¼ cup brown sugar

1 tsp ground cinnamon

1 tsp vanilla extract

1 tbsp cornstarch + 1 tbsp water (slurry)

8–10 egg roll wrappers

Oil for frying

Optional: powdered sugar, vanilla ice cream, or whipped cream for serving

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Make the filling: In a saucepan over medium heat, melt the butter, then add peaches, brown sugar, cinnamon, and vanilla. Cook for 5–7 minutes until peaches are soft and syrupy.
Thicken the filling: Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and let cool slightly.
Assemble egg rolls: Place 2–3 tablespoons of peach filling in the center of each wrapper. Fold sides in and roll tightly, sealing edge with water.
Fry: Heat oil to 350°F (175°C) and fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
Serve: Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream if desired.

Use frozen peaches by thawing and draining excess liquid before cooking.

Vegetable or canola oil works best for frying due to high smoke point.

Egg rolls can be prepared ahead and fried just before serving.

Prevent bursting by not overfilling and sealing edges well.

For a healthier option, bake at 400°F for 12-15 minutes instead of frying.

Store leftovers in an airtight container in the fridge up to 2 days and reheat in oven or air fryer for crispness.

Try variations like adding lemon zest, nuts, or substituting other fruits.